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Pastimes : Got A Great Recipe To Share???? -- Ignore unavailable to you. Want to Upgrade?

To: William H Huebl who wrote (4948)	6/30/2001 8:02:47 PM
From: Ish	Read Replies (1) \| Respond to of 25073

<<the fun begins here as you moosh (that is a new technical sausage-making term you need to use) >> I heard it's smoosh.

To: William H Huebl who wrote (4948)	6/30/2001 8:39:58 PM
From: Carolyn	Read Replies (1) \| Respond to of 25073

Ha! I had chicken and apple sausage in Chicago a few days ago. I am sure it is not as good as one you would make, but it was wonderful anyway.

To: William H Huebl who wrote (4948)	6/30/2001 9:32:22 PM
From: PatiBob	Read Replies (2) \| Respond to of 25073

Thanks just don't seem enough! You're post is much appreciated and much needed. :-) I've got your post kept where it'll help the most! You forgot one very important item............a mop! I made a hell of a mess...but it was too much fun. As you know, I had the most problems with the casings. I wasn't real sure what to expect............ok............I actually thought the machine would do all of the work.............it sorta got away from me somehow and ...........well.........as you can imagine........thus the mop! I had help..........that might have been the problem I'm not sure.....but one of us..........and I won't say who...........was just fascinated at the fact that the thing that holds the beater/dough hook thing was whirling to beat the bands all the while the meat was being fed through to the casings...........imagine that!!! Well....tomorrow is another day! I found a recipe for the chicken apple sausage in my book. It's Bruce Aidells' Complete Sausage Book. After having the kind of experience I did, I thought it necessary to seek professional help and picked up a copy. There are some wonderful recipes in here. I just tried the basic he recommended as a dry run. All in all, I have to say this was just as much fun as I thought and more. I can't wait to get a handle on this and really get down to business. We're getting a just a freezer because my ice box in the kitchen is a side by side just won't handle too many more experiments. Thanks again ever so much for this post and the encouragement! PB

To: William H Huebl who wrote (4948)	6/30/2001 9:45:17 PM
From: PatiBob	Read Replies (1) \| Respond to of 25073

Let me ask you this one thing, then I'm signing off.....what type of fat did you start out with when you first started out and what type do you use now. I understand that it depends on the type of sausage but if your making a typical breakfest or stew sausage? Thanks again! PB